5 large egg yolks 1/4 cup superfine sugar 1 cup whole milk 1 1/4 cups heavy (whipping) cream 2-3 bay leaves, preferably fresh, plus 4 to 6 for garnish (optional) 2 pounds mixed berries: blueberries, strawberries, raspberries, currants, stemmed and hulled

Step 1 In a medium bowl, whisk the egg yolks and the sugar until pale and thick.

Step 2 In a medium saucepan, combine the egg yolk mixture, milk, cream and bay leaves. Heat gently over medium-low heat, stirring constantly, until the custard thickens enough to leave a velvety coating on the back of a wooden spoon, about 5 minutes (or to 175 degrees). Do not let the mixture boil or it will curdle.

Step 3Remove the custard from the heat, and continue stirring for 2 more minutes. Leave the bay leaves in the custard while it cools, then remove them.

Step 4Place the berries in dishes, pour the custard over, garnish with bay leaves, if desired, and serve.

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